DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.
Nutrition Facts :
DORIE GREENSPAN'S CORNIEST CORN MUFFINS
Make and share this Dorie Greenspan's Corniest Corn Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy, and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : Calories 165.9, Fat 5.5, SaturatedFat 2.4, Cholesterol 43.6, Sodium 231.3, Carbohydrate 26.2, Fiber 1.4, Sugar 7.4, Protein 3.8
BAKING WITH DORIE: CORNIEST CORN MUFFINS RECIPE
Photograph by Alan Richardson I'm still in Paris (yay!) and while I saw brilliant yellow forsythia when I was at the Sunday market, and while there are a few cherry blossoms out in the gardens that get full sun, it's...
Provided by Dorie Greenspan
Categories Side Dish Bread Muffins
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
- Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.
- Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.
- Serving: The muffins are great warm or at room temperature and particularly great split, toasted and slathered with butter or jam or both (if they're not in breadbasket at dinner, that is).
- Storing: Like all muffins, these are best eaten the day they are made. If you want to keep them, it's best to wrap them airtight and pop them into the freezer, where they'll keep for about a month; re-warm in a 300°F oven, if you'd like, or split them and toast them-do that and they'll be that much more delicious with butter.
Nutrition Facts : Calories 184 kcal, Carbohydrate 24 g, Cholesterol 55 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 271 mg, Sugar 8 g, Fat 8 g, ServingSize 12 muffins, UnsaturatedFat 0 g
CORNIEST CORN MUFFINS
These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Provided by Emily Weinstein
Categories breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
CORNBREAD MUFFINS I
These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
More about "corniest corn muffins food"
CORNIEST CORN MUFFINS - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 25 minsCategory SnackCalories 194 per serving
- Preheat oven to 375°F. Grease a muffin pan with nonstick cooking spray or line with paper liners.
- Add the wet ingredients to the dry ingredients and gently stir together. Fold in the corn kernels. Do not overmix, batter should be somewhat lumpy.
BEST MOIST CORNBREAD MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
CORNIEST CORN MUFFINS – SMITTEN KITCHEN
From smittenkitchen.com
PERFECT CORN MUFFINS – SMITTEN KITCHEN
From smittenkitchen.com
EASY HOMEMADE CORN MUFFINS - ERREN'S KITCHEN
From errenskitchen.com
CORN BREAD MUFFINS (FAST AND EASY)
From recipetineats.com
CORNIEST CORN MUFFINS | BLISSFULLY DELICIOUS
From blissfullydelicious.com
CORNBREAD MUFFINS RECIPE (EASY AND MOIST) | KITCHN
From thekitchn.com
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
GLUTEN-FREE CORN MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FRESH CORN CORNBREAD MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
DORIE'S CORNIEST CORN MUFFINS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HOW TO MAKE FRESH CORN MUFFINS WITH REAL CORN
From savvysavingcouple.net
CORN MUFFINS - RECIPE GIRL
From recipegirl.com
A SAVORY CORN MUFFIN WITH STREUSEL RECIPE WITHOUT CORNMEAL
From food52.com
BEST CORNY CORN MUFFINS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love